I decided to pair pork and ripe peaches together one night. We have a no-plate-licking rule in my home, but I licked my plate clean this time!
—JULIA GOSLIGA ADDISON, VERMONT
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 pork tenderloin (1 pound), cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves
1. Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until the juices run clear. Remove and keep warm.
2. Add peaches and lemon juice, stirring to loosen browned bits. Cook and stir over medium heat 3-4 minutes or until the peaches are tender. Stir in the pork and preserves; heat through.
PER SERVING 241 cal., 6 g fat (2 g sat. fat), 63 mg chol., 340 mg sodium, 23 g carb., 2 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.